Durian Pancake

Durian Pancake

1. You can use only egg yolks (3 pieces) or whole eggs (1 piece)

2. Add sugar

3. Add milk and mix well

4. Sift in low flour and custard flour

5. Sift the batter after mixing well

6. Add the melted butter and beat until the oil is combined

7. Put it in the refrigerator and let stand for more than half an hour

8. Take out the batter after standing, and wipe the pan with oil again. Do not leave any oil droplets on the bottom of the pan. It’s the same as before. Take an appropriate amount of batter and pour it into the pot. Lift the pot slightly to make the batter flow naturally and flatten out. You can buckle it out when the batter is browned around the edges. As long as it is fried on one side, the crust should not be too thick.

9. Finish all the noodles one by one, cover with a damp cloth and let cool naturally

10. After the dough cools down, prepare the whipped cream

11. Whipped cream and sugar

12. Put it in a piping bag, (this step can also be done in advance, and then put the whipped cream in the refrigerator, because the weather is mild now, the animal whipped cream is easier to melt, you can store it in the refrigerator for easy operation.)

13. Take the durian flesh to remove the core, it can be mashed into mud or directly torn into pieces

14. Turn the smooth side of the crust down

15. Squeeze whipped cream

16. Cover with a thick layer of durian flesh (be tough on yourself)

17. Wrapped into a square

18. Finished product. The finished pancake can be refrigerated or frozen

Tips:

Try to dilute the crust a little bit, it will taste softer. If the batter is thinned, you can add low-gluten flour, otherwise you can add milk, according to the situation.
There are two methods for eggs. One is to add one egg, and the other is to add three egg yolks. The only difference is the color. The color of the egg yolk is more beautiful. The custard powder also enhances the fragrance and makes the color more vivid, so you can use it if you don't have it.